Grilled Spicy Crusted Salmon

This scrumptious salmon dish uses a really interesting baste made up of our Patak's Pappadums, with Madras paste. It has great texture and crunch to it, and the Madras spices of coriander, cumin, turmeric and chilli bring a wonderful heat and flavour to it.

Serves: 4 people
Preparation time: 5 mins
Cooking Time: 10 mins
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

4 salmon steaks
1 egg, beaten
4 Patak's Ready to Eat Pappadums crumbled
1 tbsp Patak's Madras Paste
2 tbsp vegetable oil
juice of 1 lemon

Methods

Toss the crumbled pappadums together with the Patak's Madras Paste . Dip and coat each salmon steak in the beaten egg and then coat with the crumbled pappadum mixture.
Heat the oil in a frying pan and shallow fry each salmon steak, turning once (each side should be cooked for about 1½ minutes depending on the thickness of the steaks).
Pre-heat the oven to 200°C / 400°F / Gas 6.
Place the fried salmon on a baking tray and bake in the oven for 5 minutes. Alternatively, you can pop them on the BBQ.
Cook the salmon to your liking, before squeezing over the lemon juice.
Serve with Patak's Raita.